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CHRYSANTHEMUM coronarium - SHUNGIKU Edible
Family: Asteraceae
Characteristics: Leafy annual herb
Seed per packet: Approx. 100
Seed per gram. Approx. 450
This edible Chrysanthemum is used in many Asian cuisines; they appear in Cantonese dishes and Hong Kong cuisine in stews, casseroles, and hotpots.
The leaves are also an important ingredient in Taiwanese oyster omelettes and when young are used along with stems to flavour soup and stir-fry.
In Japan, it is used in nabemono (Japanese hot pot). Korean cookery uses the greens in soups, stews, and alone as a side dish.
In a hotpot, it is added at the last moment to the pot to avoid overcooking.
Grow notes:
Adaptable to most well-drained garden soils in a sunny position; a hardy plant that will thrive in less than ideal conditions.
Tropical: Summer and Autumn.
Temperate: Spring, Summer, and Autumn.
Cold: Spring and Autumn.
Sow: 3mm deep.
Sow direct or sow in trays and transplant when large 7-8cm tall.
Plant space: 30cm
Germination: 14-21 days
Flowering: 18-20 weeks
Feed with a soluble fertiliser every two weeks for stronger plants.
If you are uncertain about the requirements for importing seeds into your country, do not hesitate to contact our Export Manager at Australian Seed.
Being a registered Export Establishment, we have an officer who can help you obtain Phytosanitary certificates if needed.
It is important to note that the buyer is responsible for clearing the goods through customs and paying all associated charges, including import fees and taxes. Please note that we cannot accept returns due to Australian quarantine restrictions.
You can find the complete International terms and conditions by clicking on this link
Importing to Tasmania Prohibited